Meals for one recipes

Just you for supper? Food editor Eleanor Maidment cooks up some solo feasts

Meals for one recipes

Chorizo hash

This makes a wonderful brunch, lunch or supper and can be topped with a poached, fried or soft-boiled egg.

chorizo hash
Nassima Rothacker

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Garlic steak with fried rice

A takeaway for one feels a little indulgent, so this makes a very satisfying alternative.

garlic steak with fried rice
Nassima Rothacker

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Penne alla vodka

Move over mac and cheese – this is comfort food 101. Most of the ingredients are things you will already have, so it’s a great standby recipe for when you don’t have much in the fridge.

penne alla vodka
Nassima Rothacker

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Salmon and avocado noodle bowl

This is about as good as cooking for one gets: it’s quick, easy and feels like a treat.

salmon noodles
Nassima Rothacker

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Roasted halloumi, red onion and clementine salad

Couscous is ideal for quick meals as it barely requires any preparation. Try to find wholewheat couscous – it has a little more bite and nuttiness.

roasted halloumi and clementine salad
Nassima Rothacker

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Skagen prawn toast

Skagen toast is a classic Swedish dish and makes the perfect lunch or light supper.

Skagen prawn toast
Nassima Rothacker

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Going solo?

Here are food editor Eleanor Maidment’s tips for cooking for one

Downsize your cookware

You don’t need big pots and pans if you’re cooking for one. Invest in one small, good-quality frying pan, saucepan and baking tray.

Stock up on storage containers

You’ll have plenty of leftover meals and ingredients. Glass or Pyrex ones are ideal as they’re see-through so you won’t forget what’s in them and they can go straight into the oven for reheating.

Optimise your freezer

It’s your best friend when you need a single portion of vegetables, seafood or chicken. Single slices of cake also often freeze well, as do lots of seasoning ingredients such as chopped onion, ginger, garlic, chilli and lemon slices.

Use dried pulses and grains

Often tins or precooked pouches are too much for one person. Instead, bags of dried pulses and grains allow you to cook as much as you need (they’re more economical too). Just remember that they can take a little longer to cook and may require pre-soaking.

Keep things exciting

It’s easy to fall back on staples such as baked potatoes, omelettes and tortilla wraps, but variety is important. For more inspiration, pick up a copy of Signe Johansen’s cookbook Solo: The Joy of Cooking for One (Bluebird, £14.99*).

*To order a copy for £12.74 until 11 March, go to mailshop.co.uk/books or call 020 3176 2937. Free UK delivery on orders over £20.

Food styling: Seiko Hatfield. Styling: Lauren Miller. Photographer’s assistant: Maria Averso. Food styling assistant: Sophie Garwood